Vegan pumpkin scones with fresh cranberries (and very little sugar)

pumpkin cranberry scone

Doesn’t that look delicious in the morning light?  😉  I wrote previously about my experimental vegan pumpkin scones and accidentally leaving out the sugar.  It turns out that people seem to like them better that way!

I’ve got a stash of cranberries that I need to use up, so one morning I decided to add some to these scones, without any sugar.  Don’t they look happy all ready to go into the oven?

scones on a baking sheet

They were lovely, but just a little too tart with those fresh cranberries.  They’ll definitely make you pucker up!  I ate one as-is and then decided that something needed to be done…  So, I whipped up sort of a glaze to spoon on top.  It sank into the scones and made them quite palatable.  Next time, I may add some sugar to the dough.  (Further experimentation has shown that when made with sweetened dried cranberries, and no other added sugar, they are also quite delicious.)  😉

Ingredients:

  • 2 cups whole wheat flour
  • 2 1/2 cups white flour
  • 4 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vegetable oil (or butter* or other shortening)
  • 1 15-oz can pumpkin puree
  • 2 Tablespoons water
  • 1 1/2 -2 cups fresh cranberries, washed and well drained
  • 1/3 cup brown sugar
  • 1 Tablespoon olive oil
  • 1 Tablespoon water

Directions:

  1. Combine all the dry ingredients and mix well.
  2. Cut in the shortening until the mixture resembles coarse crumbs.
  3. Stir in the pumpkin, cranberries, and the 2 Tablespoons water.
  4. Knead the dough gently a few times until it can be formed into a ball.
  5. Place the dough on a large ungreased baking sheet and pat down into a rectangle about 1/2 inch thick.
  6. Cut into squares.  Slightly separate the pieces so that they are no longer touching.
  7. Bake at 400° F about 12-15 minutes.
  8. In a microwave proof bowl, combine the brown sugar, 1 Tablespoon olive oil and 1 Tablespoon water.  Stir well and microwave for 30 seconds at a time, stirring in between, until quite hot.  Spoon on top of scones.
  9. Freeze or refrigerate any scones that are left after a couple of days.

*Using butter obviously makes the recipe no-longer-vegan!  😉

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